These Banana Blueberry Waffles are crispy on the outside and incredibly soft and fluffy on the inside. Top them with maple syrup and more fresh berries, and serve them for breakfast or brunch. They're freezer-friendly too!
Jump to:
What Makes This Recipe Special
- These are the softest fluffiest waffles I've posted so far. Hands down. They're slightly crispy and crunchy on the outside but really soft and fluffy on the inside.
- The recipe is easy to follow and really forgiving in terms of measurements. This makes it the perfect stress-free breakfast or brunch food.
- You can make these your own by skipping the blueberries and adding other berries or chocolate chips - anything you have on hand! Banana can be swapped for apple puree if needed too.
Ingredients Notes
Below are the main ingredients you need to make these waffles and what substitutes you could use.
This recipe is really forgiving so you don't have to worry about getting all the measurements perfect. One time I added twice as much banana and didn't realize until I was eating the waffles. They were still delicious, just not as crunchy on the outside.
- Ripe Banana - Very ripe bananas work the best because they're easy to mash and sweeter. If you don't have any, you can use apple puree/sauce.
- Eggs - I'm using large eggs here but any size works for this recipe. I haven't tried flax egg or any other vegan egg so I can't promise it will work.
- Oil - Avocado oil or melted coconut oil are great options.
- Milk - I use plant-based milk to keep this recipe dairy-free but any milk works. I like almond, cashew, hazelnut, oat, or coconut milk (not from a can).
- Sweetener - Maple syrup is what I use for both the batter and for drizzling. I like to go for the strongest grade I can find for extra maple flavor.
- Flour - You can use all-purpose flour but I like using the 1:1 Bob's Red Mill gluten-free flour blend to keep this recipe gluten-free. It always works and has never failed me.
Step-by-Step Instructions
There is no specific way you have to mix the batter for these waffles. It's super simple.
- Mash the bananas and mix them with the rest of the wet ingredients.
- Mix in the dry ingredients. Fold them in, it doesn't have to be perfect, just don't overmix the batter. The waffles won't be as fluffy if you do.
- Fold in the blueberries and you're ready to cook your waffles!
- Cook your waffles according to your waffle maker instructions. I have a big belgian waffle maker and cook these waffles usually in two batches, or in smaller batches to create round waffles.
Serving and Storing
Toppings options: berries, caramelized banana, maple syrup, nut butter, Homemade Healthy Nutella (vegan), jam, hemp seeds
- Fridge: Serve your waffles right away or store them in an airtight container like a Tupperware or a ziplock bag in the fridge for up to 4 days.
- Freezer: These waffles are also freezer-friendly. Keep them in a freezer-safe ziplock bag in the freezer for up to two months.
- Reheating: The best way to reheat your waffles is in the toaster or in the oven at 350°F(175°C). I haven't tried warming them in the microwave, I don't recommend it.
Preheat your oven to 200°F (100°C). Prepare a large baking sheet, lay your waffles on it in a single layer as you make them, and keep them in the preheated oven until you finish the rest. If you want, you can also warm up your plates but keep the temperature between 140°-175°F (60°-80°C) and be very careful handling them so you don't burn yourself. Always make sure your dinnerware is safe to place in the oven at these temperatures first.
FAQs
I like using the 1:1 gluten-free flour by Bob's Red Mill. It works every time! Any other flour blend you like using works, this recipe is very forgiving.
Yes, all-purpose flour works just as well.
Apple sauce/puree would work great in this recipe. You could also use pumpkin puree but I would skip the blueberries because the two don't go together and use chocolate chips instead.
Yes, totally! Raspberries or strawberries also work, you just need to dice the strawberries and half the raspberries. I've also tried both Canadian and wild blueberries and both are delicious.
Yes! Let them cool down completely before storing in a freezer-safe container. Pop them in your toaster or the oven to reheat them.
Other Gluten-Free Waffle Recipes
Do you like waffles or pancakes more? I'm a big fan of waffles because they're so much more fun and easier to make, especially with a Belgian waffle maker. I'm always adding new recipes but here are four of my favorites. Definitely check out my favorite waffle - these Cheesy Hash Brown Waffles. They are such a fun change from classic sweet waffles!
- Gluten-Free Carrot Cake Waffles
- Gluten-Free Apple Butter Waffles
- Basic Gluten-Free Waffles
- Cheesy Hash Brown Waffles
📖 Recipe
Banana Blueberry Waffles
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 8 waffles 1x
- Category: Breakfast
- Method: Cooking
- Cuisine: American
- Diet: Gluten Free
Description
Delicious blueberry waffles - crispy on the outside, soft on the inside. Made with mashed bananas.
Ingredients
- 2 large very ripe bananas, mashed (approx. 1 cup)
- 2 large eggs
- 3 tbsp avocado oil (plus more for cooking as needed)
- 2 tbsp maple syrup (plus more for serving)
- ½ cup almond milk
- 1 tsp vanilla extract
- ¼ tsp fine sea salt
- 1 cup gluten-free flour mix
- 1 tsp baking powder
- ½ cup blueberries
Instructions
- In a large bowl, mash together the banana, eggs, avocado oil, maple syrup, almond milk, vanilla extract, and sea salt.
- Add the gluten-free flour and baking powder. Stir to mix everything using a whisk or a spoon. Don't overmix.
- Fold in the blueberries.
- Cook your waffles according to your waffle maker's instructions. Add cooking oil if needed. I cook these waffles in a big Belgian waffle maker in two batches, or more if I'm going for smaller, round waffles.
- Serve waffles with maple syrup, berries, nuts, seeds, yogurt, nut butter, or anything else you enjoy!
Notes
Keep your waffles warm: Preheat your oven to 200F (100C) and keep your waffles on a heat-proof plate or a baking sheet in the warm oven until ready to eat.
Freezer: Let waffles cool down completely before storing them in a freezer-safe container or plastic bag in the freezer for up to two months. To reheat, pop them into your toaster or reheat in the oven at 350F.
Nutrition
- Serving Size: 2 waffles
- Calories: 321
- Sugar: 10.5 g
- Sodium: 184.7 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1.9 g
- Protein: 5.5 g
Gloria
I love waffles on the weekend. Love the combination of blueberries and bananas. I know these would be the hit with the grandkids.
Marta
My kids were complaining that I don't make them waffles as much as I used to. Your banana blueberry waffles helped calm them down. We all loved them.
Liz
I made these waffles with our ripe bananas and they turned out delicious! My kids loved them! I also froze the extra for breakfast another morning.
Amanda Mason
I love that these are freezer friendly! They were so good that I made another batch and stored them in the freezer so we can grab them and warm them up in the toaster for busy mornings. My kids dont like syrup and these dont need any they are so good! Glad I found this recipe!
Sandhya Ramakrishnan
I happened to have all the ingredients in hand and I made this last evening for my son as his after school snack and he loved it. I used regular APF and it was delicious.
Denise
What an easy and delicious recipe! I love that they can be frozen for quick breakfast ideas.
Kayla DiMaggio
Loving these banana and blueberry waffles! The perfect weekend breakfast, this will be our new go to recipe!
Dennis Littley
I made your recipe with regular flour and milk and it was awesome!! I do love waffles
Aya
These waffles are delicious! I love the combination of bananas and blueberries!
Amy Nash
Super tasty and I've got the leftovers stored in the freezer for fast breakfasts later in the week for the kids! Loved this recipe!
Robyn
I'm surprised no one has commented but 1/2 tsp of blueberries???
Veronika Sykorova
1/2 cup! My apologies, I didn't notice the typo. It's fixed now.